The raw bar

Uncooked is trending. So we ask the Superdiners: Where do you do crudo, oysters or some other delicious protein that never sees heat?

I’ve always enjoyed the oyster bar at Oceanaire (400 J St., downtown. 619-858-2277 or
theoceanaire.com). There is always a wide selection allowing you to “test” what each variety of oyster tastes like. But when it comes to sushi (sashimi to be specific), if I’m not eating my own catch, I’m eating what they carve up at Masuo’s (145 S. Highway 101, Solana Beach. 858-481-6363 or masuos.com). This is by far my favorite sushi place. Great fresh fish!

I’m embarrassed: Trendy and expensive as it is, Nobu in the Hard Rock Hotel (207 Fifth Ave., downtown. 619-814-4124 or
noburestaurants.com) is still my nomination for the best. The yellowtail sashimi with jalapeño and the octopus sashimi make my brains fall out of my raw head. And take your pick of the tataki selections for the most tender and tasty uncooked beef in town.

I adore Pacific oysters, but they are sometimes hard to chuck open! It’s difficult to find crisp, properly opened (and served) oysters in this town, but, once a month, when I need to satisfy my shellfish cravings, my wife and I usually go to Top of the Market (750 N. Harbor Drive, downtown. 619-232-3474 or
thefishmarket.com). I am always satisfied with their seafood offerings, and I don’t have to chew oyster shells the entire evening.

Fabrice Poigin, private chef, restaurant consultant

Tartare, ceviche and carpaccio are dandy, but the raw trend that’s really taken off over the last year-plus is adding flavor sans heat to local produce. Chef Christian Graves’ vegetal accouterments that come with Jsix’s (616 J St., East Village. 619-531-8744 or
Jsixsandiego.com) charcuterie plates are wonderfully tangy. And, just down the street at Saltbox (Hotel Palomar, 1047 Fifth Ave., downtown. 619-515-3003 or saltboxrestaurant.com), chef Simon Dolinky (who helped open Jsix) offers a “crazy pickles” appetizer comprising a delicious mélange of pickled items, including a fuchsia quail egg that’s positively delightful.

Brandon Hernández, food writer (Twitter @offdutyfoodie)

The sashimi at Hane Sushi (2760 Fifth Ave., Bankers Hill. 619-260-1411) is sublime. Every raw fish I’ve ever eaten there tastes as fresh as the ocean. It’s silky, satisfying and possesses that elusive umami that keeps me going back for more.